by Kathy Hamman Miller
This recipe takes eight hours to make and is perfect for when you’re busy, but still want that healthy meal to serve up for your family at the end of the day.
Ingredients:
3 tablespoons Olive Oil
1 envelope Lipton Onion Soup Mix
1 onion chopped (optional)
2 1/2 pounds of Chuck roast cut in 1 inch pieces or to save time you could pick up pre-packaged stew meat.
3 cups beef broth or you can use water with beef bouillon cubes.
1 tablespoon Worcestershire sauce
1 pound of raw baby cut carrots
1 cup of wild rice uncooked
Coat bottom of a five-quart crock pot with your cooking oil and sprinkle the onion soup mix along with the chopped onion over top of it. Add the cubed beef than cover with the beef broth, add your Worcestershire sauce and stir to mix.
Turning your crock pot on low, cover and put a timer on for six hours. When the timer goes off, add the baby carrots and the uncooked wild rice. Cover and start the timer back up for two hours, stirring every once in a while.
That’s it! My kids loved this on mashed potatoes and the rest of the family liked it with baking powder biscuits. Using the rice you don’t need to use any flour for thickening the gravy. Also you can add any vegetables before serving. One can of drained corn and or peas works well with this recipe, just use what ever your family likes.
Enjoy!
